Surprisingly vegan, this fusion of mini-memelas made with nixtamalized masa harina azul and topped with charred cauliflower and Basque romesco, are as delicious as they are appetizing. The piperade romesco is another great way to use leftover Basque piperade from all my online Airbnb Experiences I host. Just purée with almonds and voilá.
Blue Corn Memelas
Makes approximately 10 small memelas. 10 minutes prep time & 15 minutes total cook time.
3 cups blue corn masa harina
2 cups flour
juice from 1 lime
pinch red chili
Warmed chicken or vegetable stock, as needed (at least 2 cups)
In a bowl, combine all the dry ingredients, sifting with your hands. Add warm stock until the dough is well-mixed and no longer sticky to the touch. It will first appear shaggy, then start to form a ball. Continue kneading the dough until it forms a ball that is no longer sticky. Note: If the dough still sticks to your fingers, add a little bit more flour a tablespoon at a time until it is no longer sticky. If the dough is too dry and not coming together, add more warm stock.
Using your palms, roll into individual balls a little larger than golf balls. Using a rolling pin, roll north and south to create an oval shape.
Place on a heated griddle or comal, approximately 2-3 minutes on each side. Flip with the edges begin to look like done. Then, dress and serve!
Note: To batch and save for later, press all the memelas, and layer uncooked memelas between sheets of parchment and freeze in a large ziploc freezer bag. When you want to use them, defrost in the fridge for about 30 minutes and cook them as you normally would on the griddle.
Prep time under 5 minutes. Inactive (cook) time 35-45 minutes.
Serving size 2 memelas. Fills 8-10 memelas, or approximatley 4 servings.
1 head of cauliflower or romanesco, chopped into small florets
1/4 cup olive oil
1/4 cup lime juice
Spice Blend: 2 tsp each of ground cinnamon, cracked black pepper, sea salt, chili powder, ground cumin
Preheat oven to 400°F and line baking sheet with foil (for easier cleanup).
In a large mixing bowl, combine cauliflower, spice blend, olive oil and lime juice. Blend together with your hands until completely coated and mixed throughout.
Spread on a pan, and broil for 35-45 minutes or until crispy on the edges and slightly blackened.
Note: Be careful not to overcook the cauliflower. It should still be moist inside but browned on the outside.